Kukul Mas Maluwa Sri Lankan Chicken Curry Recipes

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
• Add tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook, covered, over a low heat for 40 - 50 minutes.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Do not cover after adding coconut milk.
• Serve with rice.

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.

Steps:

• Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.
• Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.
• Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.
• In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add 1/4 cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren't meant to be eaten but can be served with the dal, then discarded after the meal.

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Put everything into the pressure cooker and the ingredients below.
• Add chicken, tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook for 15 minutes in pressure cooker.
• Release the pressure using the quick release.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Pressure cook for 1 minute.
• Let the pressure out naturally.
• Serve with rice.